Cook Time: 50 mins
From good to great! This Pineapple Cranberry Zucchini Bread is the perfect gift, so good you can bring this to potlucks or serve on any occasions. With amazing flavours and textures, this will surely gather compliments. The combination of Zucchini and Cranberry is superb! You have got to bite your teeth into it. May you all have a wonderful day, friends. Enjoy!
2 cups shredded Zucchini
1 cup vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1 can(s) crushed pineapple, drained, 8 ounces
2 teaspoon vanilla extract
3 cups all-purpose flour
1 3/4 cup sugar
2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts (I like to use macadamia or pecan)
1/2 cup dried cranberries
1/2 cup coconut (opt)
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in two 8×4-inch loaf pans or 3 small pans.
Step 3: In a large mixing bowl, add the zucchini, eggs, pineapple, vanilla extract, and oil. Stir until well mixed.
Step 4: In another mixing bowl, add all the dry ingredients. Whisk until well combined.
Step 5: Transfer the dry ingredients into the wet ingredients. Stir until well combined.
Step 6: Add in the cranberries, coconut, and nuts.
Step 7: Transfer the batter into the prepared pans.
Step 8: Place the pans inside the preheated oven and bake for 50 to 55 minutes or until the colour turns golden brown and a toothpick comes out clean after inserting it in the middle of the cake.
Step 9: Remove from the oven and let them sit on a wire rack to cool at room temperature for 10 minutes.
Step 10: Serve and enjoy!
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